Q: What's been the most challenging part about being a blogger?
A: I'm a reserved person and I hate being the center of attention, so putting myself out there to the world has been a strange and sometimes overwhelming experience for me. When I started blogging, I had no inkling that it would grow like this!

Image Credit: Kiersten Frase

Q: What's been the most rewarding part?
A: It's hard to choose one aspect of blogging that's been the most rewarding for me. I just really freaking love what I do. Every morning, I'm excited to wake up and get to work. When people tell me they've made one of my recipes and they love it or that my blog has helped them eat healthier, it makes my day. Also, one time someone sent me a Lionel Ritchie mug, which was pretty awesome too. Hello, is it tea you're looking for? Yes. Yes it is.

Image Credit: Kiersten Frase

Q: Do you take all of the photos posted on Oh My Veggies yourself?
A: I have four contributors on Oh My Veggies and they all take photos for their own posts and I take most of mine. I do have two amazing photographers that I work with on occasion too. I'm a self-taught photographer, so sometimes if I know a shoot is going to be complicated, I have to call in backup!

Image Credit: Getty Images

Q: Who inspires you the most in the kitchen?
A: My whole family is big on cooking and baking, so I think that's where I get a lot of my inspiration. I reference foods that I ate growing up in a lot of my recipes--it's fun to look back at those dishes and come up with vegetarian versions.

Q: What's the one ingredient you can't live without?
A: This changes frequently! I tend to latch onto an ingredient, use the heck out of it, then move onto something else. Right now, smoked paprika is getting a lot of use in my kitchen. A lot of vegetarian foods lack that element of smokiness and a little bit of smoked paprika helps add some oomph.

Image Credit: Kiersten Frase

Q: What's one food that you thought you would hate, but ended up loving?
A: Tofu! When people say they don't like tofu, I can't blame them because I used to dislike it too. But it's all in how it's prepared. Pair it with a flavorful sauce and bake it in the oven and it's completely different than the spongy white mass of blandness that comes out of the package.

Image Credit: Kiersten Frase

Q: What's the best cooking advice you've received?
A: As long as you don't give someone food poisoning, there's no right or wrong in cooking. Which is true! A lot of people get stuck on the way you're supposed to make certain dishes, but if they taste good, who cares?

Image Credit: Kiersten Frase

Q: What’s your favorite restaurant?
A: Cafe Manna in Brookfield, Wisconsin. My husband and I used to live in Madison and we would drive 40 minutes to go there. Everything on the menu is vegetarian and it's all inventive, fresh, and delicious. So if you're a vegetarian and you find yourself in Brookfield someday, go to Cafe Manna!

Image Credit: Getty Images

Q: What's your favorite comfort food (or guilty pleasure)?
A: My family makes a version of hash brown casserole that's topped with buttery Rice Krispies. It's so wrong, but so very right. I always get excited when we're visiting them because I know they'll make it. I'm from the Midwest, where casseroles made with condensed soups and sour cream and cheese are a staple, so I definitely have a weakness for those kinds of dishes.

Image Credit: Getty Images

Q: Do you have a favorite original recipe you've created?
A: It's so hard to choose--I have a lot of favorites! Recently, I did a vegetarian Salisbury steak that I was pretty excited about. It took me many, many trials to finally get it right, but it was totally worth it. I don't use meat substitutes in my cooking, so the steaks are made with lentils and mushrooms. Lentils and mushrooms together are my favorite replacement for ground beef--I use them in veggie burgers and meatballs too!

Image Credit: Kiersten Frase

Q: What's something your don't know about you?
A: When I was 14, I had a website about how much I hated Joey Lawrence and it became kind of a big thing. This was back in the days of dial up Internet and Geocities, mind you, so a big thing back then was really not much of a big thing. I taught myself HTML and coded the site myself. Knowing HTML has been a huge help to me as a blogger because when I started out, I did my own design, so I guess I have Joey Lawrence to thank for that, don't I?

​Image Credit: Getty Images

Q: Do you have any future plans for Oh My Veggies?
A: I'm really happy where I'm at with Oh My Veggies right now. My goal is to continue to build it up as a resource for vegetarian cooking. If people find my site useful and it helps make dinnertime easier for them, then I feel like I have succeeded!

Image Credit: Getty Images

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Kiersten Frase always loved to cook, and starting a blog seemed like a fun little hobby to her. However, she kept putting it off and talking herself out of it. Then, when she found herself in between projects and doing a lot of freelance work, she realized it was finally time to get started. So she launched her blog, Oh My Veggies. "I never would have guessed that this hobby would turn into my full-time job," Kiersten told Kitchen Daily.

Check out the slideshow above to learn more about Kiersten's cooking style, her favorite restaurant and the one ingredient she currently can't live without.